Italian Cream-Stuffed Cannoncini Recipe

If you’ve ever walked past an Italian bakery window and marveled at those golden, spiraled pastries filled with silky cream, you’ve already fallen under the spell of the Italian Cream-Stuffed Cannoncini Recipe. These delicate pastries—crispy, buttery, and filled with rich vanilla pastry cream—are the kind of dessert that makes any table look instantly elegant.

The first time I made them, I was intimidated. They looked too perfect, too intricate. But to my surprise, they were surprisingly approachable, especially using store-bought puff pastry. When I finally took that first bite—flaky layers giving way to smooth, velvety crema pasticciera—I knew I had discovered something special. These pastries have since become my go-to treat for holidays, dinner parties, or even cozy afternoons with coffee.

Why This Italian Cream-Stuffed Cannoncini Recipe Works

There’s magic in this recipe’s simplicity. Each component complements the other perfectly—the crisp, buttery pastry provides the crunch, while the luscious Italian cream brings the smooth, custardy contrast.

Here’s why this Italian Cream-Stuffed Cannoncini Recipe works so beautifully:

Store-Bought Puff Pastry Saves Time:
Using high-quality, all-butter puff pastry gives you bakery-quality flakiness without the fuss of lamination. It’s quick, easy, and still feels luxurious.

The Cream Is Classic Italian Pastry Perfection:
Crema pasticciera (Italian pastry cream) is richer than custard but lighter than pudding. The secret is tempering the eggs properly and cooking just until thickened for that perfect, spoonable texture.

The Balance of Texture and Flavor:
You get crisp pastry layers with a hint of caramelized sugar on the outside, paired with cool, creamy filling. It’s a textural dream.

Make-Ahead Friendly:
The cream can be made a day in advance, and the pastry shells can be baked ahead too. Assembly takes only minutes.

Beautiful and Impressive:
This Italian Cream-Stuffed Cannoncini Recipe is a showstopper. They look like they came straight from an Italian café, yet they’re fully achievable in your own kitchen.

What You’ll Need For This Recipe

Let’s gather everything you need to create this irresistible Italian Cream-Stuffed Cannoncini Recipe.

For the Pastry Cones

1 sheet frozen puff pastry (about 8–10 oz / 225–280 g), thawed – use all-butter pastry for the best flavor

1 egg, beaten (for egg wash)

2 tablespoons coarse sugar (turbinado or raw sugar), optional for extra crunch

For the Italian Cream Filling (Crema Pasticciera)

2 cups (480 ml) whole milk

1 vanilla bean, split and scraped, or 1 teaspoon (5 ml) pure vanilla extract

4 large egg yolks

1/2 cup (100 g) granulated sugar

1/4 cup (30 g) all-purpose flour or 3 tablespoons (24 g) cornstarch for a silkier texture

2 tablespoons (28 g) unsalted butter, softened

Optional: 1/2 cup (120 ml) whipped heavy cream, folded in after chilling for a lighter diplomat-style cream

You’ll Also Need

Cream horn molds (metal or silicone, about 3–4 inches / 8–10 cm long)

Piping bag fitted with a star or round tip

Baking sheet lined with parchment paper

How To Make This Italian Cream-Stuffed Cannoncini Recipe

Making cannoncini might look like an advanced pastry project, but once you break it down, it’s straightforward and fun. Here’s a step-by-step guide to mastering this Italian Cream-Stuffed Cannoncini Recipe:

Step 1: Prepare the Italian Cream

In a medium saucepan, heat the milk and vanilla bean (or extract) over medium heat until it just begins to simmer. Don’t let it boil.

Remove from heat and let it sit for about 5 minutes if using a vanilla bean to infuse the flavor.

In a separate bowl, whisk together the egg yolks, sugar, and flour (or cornstarch) until pale and smooth.

Slowly pour the hot milk into the egg mixture while whisking constantly—this step tempers the eggs and prevents curdling.

Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens. This usually takes about 5–7 minutes. The cream should coat the back of a spoon.

Remove from heat, stir in the butter until melted, and strain through a fine mesh sieve to ensure a perfectly smooth cream.

Cover with plastic wrap directly touching the surface (to prevent a skin from forming) and refrigerate for at least 1 hour, or overnight.

Optional: For diplomat cream, fold in the whipped cream once the pastry cream is chilled for a lighter, airy texture.

Step 2: Prepare the Pastry Shells

Preheat your oven to 400°F (200°C).

On a lightly floured surface, unfold the puff pastry sheet and gently roll it out to smooth the seams.

Cut into long strips—about 1 inch (2.5 cm) wide and 10–12 inches (25–30 cm) long.

Lightly brush each strip with beaten egg to help it seal.

Wrap one strip around each cream horn mold, starting at the tip and overlapping slightly as you go. Place the seam side down on the baking sheet.

Brush the outsides with more egg wash and, if desired, sprinkle with coarse sugar for extra crunch and a bakery-style finish.

Bake for 12–15 minutes, rotating halfway through, until puffed and golden brown.

Let them cool for 5 minutes, then carefully slide the pastry off the molds. Cool completely on a wire rack—about 20 minutes.

Step 3: Assemble Your Cannoncini

Once both components are ready, it’s time for the fun part—assembling your Italian Cream-Stuffed Cannoncini Recipe masterpiece.

Spoon or pipe the chilled Italian cream into each cone, starting from one end and then the other to ensure it’s filled evenly.

Dust with powdered sugar for a classic finish—or, for an extra touch of indulgence, dip the ends in melted chocolate and roll in chopped nuts.

Serve immediately for the perfect contrast of crisp pastry and creamy filling.

Tips + Tricks & More For Recipe Success

Making this Italian Cream-Stuffed Cannoncini Recipe is a joy, but a few insider tips will make your results bakery-perfect every time:

Use all-butter puff pastry. It makes a world of difference in flavor and texture.

Keep everything cold. Cold dough bakes up flaky and light. If your pastry warms up, chill it again before baking.

Don’t overfill the cones. Too much cream can leak out or soften the pastry too quickly.

Whisk constantly when cooking the cream. This ensures a smooth, lump-free texture.

Stabilize for events. Add a bit of gelatin or fold in whipped cream for a diplomat version if you need the cream to hold up longer.

DIY molds. No horn molds? No problem! Roll aluminum foil into tight cones, grease lightly, and use those instead.

Re-crisping tip: If your pastry loses its crunch, pop unfilled shells into a 350°F (175°C) oven for 5 minutes before filling.

With these tricks, you’ll make the Italian Cream-Stuffed Cannoncini Recipe like a pro—even if it’s your first try.

How To Serve

Presentation is everything, especially with a dessert as elegant as the Italian Cream-Stuffed Cannoncini Recipe.

Arrange them on a white platter or wooden board dusted with powdered sugar—it creates a bakery-style look.

Garnish with fresh berries, mint leaves, or chocolate curls for an elevated finish.

For an afternoon treat, serve alongside espresso or cappuccino. The creamy filling pairs beautifully with strong coffee.

If you’re hosting, stand the cannoncini upright in a glass jar or dessert stand for a stunning visual centerpiece.

These pastries are best enjoyed the same day they’re assembled, while the shells are crisp and the cream is cool.

Serving Suggestions

Here are a few ways to make the most of your Italian Cream-Stuffed Cannoncini Recipe:

For Parties: Serve mini versions for bite-sized elegance. Dust with powdered sugar just before serving.

For Chocolate Lovers: Dip the ends in dark chocolate and sprinkle with crushed pistachios or hazelnuts.

For Citrus Fans: Infuse the pastry cream with lemon or orange zest for a refreshing twist.

For Holidays: Add a splash of amaretto or rum to the cream for a festive flavor.

For Kids: Skip the alcohol and make half with vanilla cream and half with chocolate cream—let them pick their favorite!

However you choose to serve them, this Italian Cream-Stuffed Cannoncini Recipe always earns rave reviews.

Time Overview

Prep Time: 40 minutes

Cook Time: 15 minutes

Chilling Time: 1 hour

Total Time: About 1 hour 55 minutes

This timeline includes making the cream, baking the shells, and assembling your gorgeous Italian Cream-Stuffed Cannoncini Recipe from start to finish.

Final Thoughts

There’s something truly special about making an Italian Cream-Stuffed Cannoncini Recipe from scratch. Each golden cone filled with luscious pastry cream feels like a little gift—an edible piece of Italian craftsmanship.

Whether you’re making them for a celebration, gifting them to a friend, or treating yourself after dinner, these pastries never fail to impress. They look fancy, taste divine, and yet are wonderfully achievable at home.

The combination of buttery puff pastry and smooth, vanilla-scented cream creates a dessert that’s both nostalgic and indulgent. Every bite brings a taste of Italy—sun-drenched cafés, laughter, and the comforting rhythm of good food shared with people you love.

So roll up your sleeves, preheat that oven, and give this Italian Cream-Stuffed Cannoncini Recipe a try. One bite, and you’ll see why it’s impossible to stop at just one.

Keyword tags: Italian Cream-Stuffed Cannoncini Recipe, Italian pastries, crema pasticciera, puff pastry desserts, homemade cream horns.